Heat the olive oil in a sauté pan, season the pork with salt and freshly ground black pepper then cook for 5-10 minutes, or until brown on all sides.
Add the onion and sauté for two minutes. Add the garlic and peach pieces then sauté for three minutes. Add the honey, wine and thyme and cook gently for five minutes, then stir in the cream and cook for a further two minutes.
To serve, spoon into a bowl and garnish with a sprig of thyme.